Creamy Parsley Potatoes

This is a fantastic side dish, beats the dirt off of any boxed potato mix!  I have a big bottle or dried organic parsley that I keep on hand, but you're welcome to use fresh parsley as well!

7 medium russet potatoes
2 tblsp of butter, softened
1/2 cup of sour cream
1/4 cup of half and half--you could also use milk here
3 tblsps of dried parsley or finely chopped fresh
salt, to taste

Wash potatoes well, peel and slice into half dollar sized portions.  Add parsley, butter, sour cream, half and half and salt.  Stir until potatoes are coated well.  Place in a casserole dish with lid.  Cover and bake 375 for one hour or until potatoes are tender.